Vinegar-Simmered Pork Vindaloo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tangy pork curry simmered in a vinegar-based sauce with warm spices, delivering deep flavor without overwhelming heat. This indian ready in about 75 minutes pairs pork shoulder, apple cider vinegar, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (13 ratings) Prep: 20 min Cook: 55 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 1/4 cup apple cider vinegar, 1/2 teaspoon salt, and 1/2 teaspoon turmeric. Add the 1.5 lbs pork shoulder cubes and marinate for 15 minutes.
  2. Step 2: Heat 1/4 cup vegetable oil in a heavy pot over medium heat. Add 1 teaspoon cumin seeds and 1 teaspoon coriander seeds, stirring for 30 seconds until fragrant.
  3. Step 3: Add 1 large chopped onion and cook for 5 minutes until golden, then add 4 minced garlic cloves and 1 tablespoon grated ginger, cooking for 2 minutes until aromatic.
  4. Step 4: Stir in 1 teaspoon red chili powder and 1/2 teaspoon turmeric, cooking for 1 minute to toast the spices.
  5. Step 5: Add the marinated pork and cook for 5 minutes, stirring occasionally, until browned on all sides.
  6. Step 6: Stir in 1/2 cup tomato puree and 1/4 cup water, bringing to a gentle simmer.
  7. Step 7: Reduce heat to low, cover, and simmer for 55 minutes until pork is tender, adding 2 tablespoons water if sauce thickens too much.
  8. Step 8: Stir in 1/2 teaspoon garam masala and cook for 2 more minutes until fragrant. Adjust salt if needed.

Frequently asked questions

How long does Vinegar-Simmered Pork Vindaloo take to make?

Total time is about 75 minutes (20 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vinegar-Simmered Pork Vindaloo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Vinegar-Simmered Pork Vindaloo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vinegar-Simmered Pork Vindaloo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vinegar-Simmered Pork Vindaloo?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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